At Cart-Driver LoHi, rosemary focaccia is served with artisan butters that rotate frequently. Depending on the time of year, you might get a French onion soup-inspired butter on one visit, a lemon and dandelion spread the next, or miso and Calabrian crisp on another.

“We love experimenting with seasonal ingredients or little leftover treasures in the kitchen,” said chef Jacob Thornton. Cart-Driver chefs pitch their ideas for the butter flavors to create unexpected renditions and highlight of-the-moment ingredients.

“I realized that something as simple as butter can really make a dish memorable,” Thornton said.

First impressions matter, and across the Front Range and beyond, chefs are using their bread service to butter guests up. Long a hallmark of French cooking, the fancy butter renai

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